When dinner needs to come together from pantry staples, this tomato chickpea skillet is a good place to start. It makes about four servings, and a handful of spinach stirred in at the end brings freshness without adding another pan.
What You’ll Need
Set out 2 tablespoons olive oil, 1 diced yellow onion, 2 minced garlic cloves, 1 teaspoon ground cumin, and ½ teaspoon smoked paprika. You’ll also need two 15-ounce cans chickpeas, drained and rinsed; one 28-ounce can crushed tomatoes; ½ cup water; 4 cups baby spinach; and salt and black pepper.
Prep Before You Begin
Dice the onion and mince the garlic before you turn on the stove, then drain and rinse the chickpeas. Keep the spinach within reach; it goes into the pan only at the end, so it doesn’t need chopping.
Cook the Skillet
Warm the olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook for 5 to 7 minutes, stirring occasionally, until soft; stir in the garlic, cumin, and paprika for about 30 seconds.
Add the chickpeas, crushed tomatoes, water, and several turns of black pepper. Bring the sauce to a gentle simmer, then cook uncovered for 15 minutes, stirring now and then so the bottom doesn’t catch.
Finish and Serve
Stir in the spinach a few handfuls at a time and cook until just wilted, about 2 minutes. Taste and adjust the salt, then serve with rice, couscous, or warm bread; leftovers keep well in a covered container in the refrigerator.